Pumpkin-Pie Parfait

Recipe courtesy of Food Network Magazine

 

Yield: 6 Servings

Pumpkin-Pie Parfaits

Photograph by Andrew Mccaul

Ingredients:

  • 13 gingersnaps, chocolate wafers or graham crackers
  • 1 tablespoon unsalted butter, melted
  • 3/4 cup plus 1 tablespoon confectioners’ sugar
  • 1/2 cup canned pure pumpkin
  • 2 1/2 teaspoons bourbon
  • Pinch of freshly grated nutmeg
  • 1/2 cup white chocolate chips
  • 2 cups cold heavy cream

 

Directions:

  1. Put 7 cookies in a resealable plastic bag and crush into crumbs with a heavy pan. Brush the bottoms and about 1 inch up the sides of 6 parfait glasses with the butter. Add a spoonful of crumbs to each and roll them around the insides of the glasses; pour out the excess crumbs and reserve for topping. Refrigerate the prepared glasses.
  2. Put 3/4 cup confectioners’ sugar, the pumpkin, 1 1/2 teaspoons bourbon and the nutmeg in a food processor. Pulse until smooth, about 1 minute.
  3. Put the white chocolate chips in a microwave-safe bowl and microwave at 50% power until melted, about 1 minute, stirring halfway. Add to the pumpkin mixture and process until combined. Transfer to a large bowl.
  4. Beat 1 /12 cups cream in a bowl with a mixer until soft peaks form; fold into the pumpkin mixture until smooth. Divide among the prepared glasses and refrigerate until ready to serve.
    Beat the remaining 1/2 cup cream with a mixer until foamy. Add the remaining 1 tablespoon confectioners’ sugar and 1 teaspoon bourbon and beat until soft peaks form. Top the parfaits with the whipped cream, reserved cookie crumbs and the remaining 6 cookies.

 

 

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